Other names for Kiwi
actazin
actazin kiwi
actazin kiwi (actinidia chinensis) (whole fruit) cold-pressed powder
actazin kiwifruit powder
actazin organic green kiwifruit powder
actazin(tm)
actinidia chinensis, cold-pressed, powder
actinidia deliciosa fruit powder
actinidia deliciosa (kiwi) fruit powder
actinidia deliciosa, powder
digesten-k
golden kiwi
gold kiwifruit, powder
gold kiwi, powder
green kiwifruit
green kiwifruit powder
green kiwifruit, powder
kiwi
kiwi (actinidia deliciosa) (fruit) certified organic powder
kiwi (actinidia deliciosa) juice powder
kiwi (actinidia delicosa) fruit powder
kiwi, cold-pressed, powder
kiwi concentrate
kiwi extract
kiwi extract, powder
kiwi fiber powder
kiwi flavor
kiwi fruit
kiwifruit
kiwifruit (actinidia deliciosa) extract
kiwifruit (actinidia deliciosa) powder
kiwi (fruit) concentrate
kiwi fruit concentrate
kiwi fruit extract
kiwifruit extract
kiwi (fruit) powder
kiwi fruit powder
kiwifruit powder
kiwifruit, powder
kiwi juice
kiwi juice powder
kiwi juice, powder
kiwi powder
kiwi, powder
kiwi seed extract
livaux
livaux organic gold kiwifruit powder
natural kiwi flavor
natural kiwifruit flavor
organic kiwi
organic kiwi extract
organic kiwifruit extract
zespri green hayward variety
Synopsis of Kiwi
History
Kiwi, scientifically known as Actinidia deliciosa, is a nutrient-rich fruit that has gained considerable popularity in modern nutritional products. Historically, kiwi has its origins in China, where it was traditionally referred to as the "Chinese gooseberry." In traditional Chinese medicine, kiwi fruit was regarded as a cooling food and was used to support digestive health, reduce inflammation, and alleviate symptoms related to gastrointestinal discomfort. The fruit was often recommended for its ability to quench thirst, promote diuresis, and improve overall vitality.
Kiwi's medicinal reputation stems from its dense concentration of vitamin C, antioxidants, dietary fiber, and a unique enzyme called actinidin. Remedies utilizing kiwi often involved its fresh juice or pulp to aid digestion, soothe sore throats, and bolster immune defenses. Its high vitamin C content made it a natural choice for combating scurvy and other ailments related to vitamin deficiencies.
In the context of herbal combinations, kiwi has been harmoniously blended with herbs and other fruits to enhance both flavor and therapeutic effects. It is frequently combined with mint, ginger, and chamomile in tonics designed to soothe the digestive tract and promote relaxation. The synergistic effects of kiwi with these botanicals are believed to amplify its antioxidant and anti-inflammatory properties, making such blends popular in wellness circles.
Overall, kiwi's historical and contemporary use as a medicinal ingredient highlights its significant contributions to health and wellness. Its versatility, pleasant taste, and impressive nutrient profile make it an invaluable component in both traditional remedies and modern herbal formulations.
Traditional and scientific validation
Kiwi (Actinidia deliciosa), commonly consumed as a fresh fruit, has a long history in traditional medicine, particularly in East Asia, where it was valued for its digestive and immune-supporting properties. In recent decades, kiwi has gained attention as an ingredient in nutritional products due to its rich nutrient profile, including high levels of vitamin C, dietary fiber, potassium, and a unique combination of antioxidants such as polyphenols and carotenoids.
Scientific research has begun to substantiate some of these traditional uses. Clinical studies have demonstrated that kiwi consumption can contribute to improved digestive health, largely attributed to its fiber content and the presence of the enzyme actinidin, which aids in protein digestion. For example, a randomized controlled trial published in Asia Pacific Journal of Clinical Nutrition found that kiwi improved bowel function in individuals with constipation, and other studies suggest it may reduce symptoms of bloating and abdominal discomfort.
Additionally, kiwi’s high vitamin C content supports immune function, and preliminary studies suggest it may help reduce the severity and duration of upper respiratory infections. There is also emerging evidence that kiwi’s antioxidants may contribute to cardiovascular health by reducing oxidative stress markers and improving lipid profiles.
While these findings are promising, more large-scale, long-term clinical trials are needed to fully validate the health benefits of kiwi as an ingredient in nutritional products. Nevertheless, current evidence supports its positive contributions to digestive and immune health, making it a valuable addition to a balanced diet and functional food formulations.
Kiwi is used for these health conditions
Anemia (Scientific)
Asthma (Scientific)
Blood Clots (prevention of) (Scientific)
Cancer (prevention) (Scientific)
Cholesterol (high) (Scientific)
Constipation (adults) (Scientific)
Diabetes (Scientific)
Digestion (poor) (Scientific)
Fatigue (Scientific)
Heart (weakness) (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Insomnia (Scientific)
Sleep (restless and disturbed) (Scientific)
Triglycerides (high) (Scientific)
Kiwi is used to support these body systems
Blood (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Large Intestines (Colon) (Scientific)
Respiratory System (Scientific)
Skin (Scientific)
Small Intestines (Scientific)
Stomach (Scientific)